Apartment Finder: Pumpkin Bread Pudding

Sunday, 25 November 2012

Pumpkin Bread Pudding

Preheat oven to 350 degrees F. Lightly oil a small (two person) baking dish or two 12 ounce mason jars or mugs.Cut bread into 1/2 inch cubes. For best results the bread should be a slightly stale so that it won’t fall apart in the custard. If fresh bread is your only option, toast cubed bread in the oven for 10 minutes at 300 degrees F.Whisk together the pudding ingredients (everything from the soymilk to a pinch of salt) in a small bowl until completely smooth. Fold in the cubed bread until it is fully hydrated. Refrigerate for 30 minutes. With a slotted spoon remove the bread from the custard and place in the prepared baking dish. Pour the remaining custard over the bread so that it is fully submerged.Bake for 20-45 minutes (times will vary greatly depending on size/shape of baking dish) until pudding has firmed up and the tops has turned golden brown. Let cool for at least 20 minutes.To prepare the Maple Caramel Sauce whisk together maple syrup and arrowroot powder in a small sauce pan,